Now that you've mastered the art and science of home brewing, use your ales and lagers to give your steaks and salads some zest.

The Chicago Special was a popular way to serve a grilled steak at the turn of the 20th century. While the garlic-and-olive-oil-rubbed steak is on the grill, saute the mushrooms on the side burner in a sauce made from beer, which will deliver a delectable steak topping or side.

Ingredients for the Steak:

• Sirloin or T-bone steak (3/4 to 1 inch thick)

• 1 or more cloves of garlic, depending on taste, for each steak

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• Olive oil

• Salt and pepper

Steak Grilling Directions:

1. Rub the garlic on both sides of the steak.

2. Pour a teaspoon of oil on one side of the steak and rub in the oil to cover the entire side.

3. Rub a teaspoon of oil on the other side of the steak.

4. Sprinkle with salt and pepper to taste.

5. Grill the steak for 5 to 15 minutes on each side, depending on how people want their steaks cooked.

Ingredients for Mushroom Beer Sauce:

• 1/2 pound sliced mushrooms

• 2 tablespoons butter

• 2 tablespoons flour

• 1-1/2 cups beer

Directions for Mushroom Beer Sauce:

1. Cook the butter in a saucepan over medium heat until light brown.

2. Add mushrooms.

3. Cook for 2 to 3 minutes and stir constantly.

4. Add flour.

5. Stir until blended.

6. Pour in the beer.

7. Stir frequently.

8. Cook until the mixture reaches a creamy consistency.

Creamy Beer Dressing

Accompany those Chicago Special steaks with a simple dinner salad topped with a creamy dressing that adds a bubbly zing to the standard ranch and buttermilk dressings. This creamy beer dressing can be made the day before. Use it as a salad dressing, a dressing for coleslaw, a sauce for grilled vegetables, or a dip for raw vegetables.

Ingredients:

• 1 cup milk

• 1 tablespoon butter

• 3 tablespoons cornstarch or arrowroot

• 3 tablespoons cold water

• 2 tablespoons dry mustard

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup beer

Directions:

1. Heat the milk and butter in a heavy saucepan or double boiler over low heat until the butter is melted.

2. Mix the cornstarch and water. Pour into the milk mixture and stir. 3. Add the dry mustard, salt, and pepper.

4. Stir often.

5. Cook until smooth and creamy.

6. Add beer and stir until blended.

7. Remove from heat and let cool.

Ale Sangria

For those who don't share your love of beer, give them a punch. A fruity beer punch, that is. The fruit juices in this punch can be mixed up in advance and stored in the refrigerator or cooler until your guests arrive. Add the beer just before serving for a crisp, bubbly beverage.